Baked Eggplant (version II)

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1/2 cup flour
1/3 cup milk
1 egg
1/4 teaspoon pepper
4 tablespoons oil
1 large eggplant, sliced 1/3 inch thick
1 pound mozzarella cheese, thinly sliced
1 can tomato sauce, (16 ounces)
1/2 cup parmesan cheese, grated

Place flour in large plastic bag.

Beat egg, milk and pepper.

Coat eggplant in flour; then dip each piece in egg/milk mixture.

Brown eggplant slices in oil until brown. Drain.

Arrange half of the eggplant in the bottom of a shallow baking dish. Top with half of the tomato sauce, half of the mozzarella cheese and half of the parmesan cheese. Repeat layers ending with mozzarella cheese.

Bake at 375 degrees for 40-45 minutes.




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